First, let me start with an apology – I hadn’t planned on sharing this recipe, hence the lack of more pictures, but as it came out so delicious, I really wanted to tell you all about it.
The recipe for a 45 minute Roast Chicken is loosely based on the “Roast Chicken” from “On the Table in 30 minutes – One Pot” by Parragon books. I say loosely, as I got the main idea from the book but then to make it work for me I had to change both the ingredients and the method to get it done.
So, let’s start with the ingredients:
- 6 skinned chicken thighs
- 500g of baby potatoes
- 250g Brussels sprouts
- 2 large carrots
- 1 large pepper
- 2 onions
- 1 courgette
- 1 large clove of garlic
- 2tbsp of multigrain mustard
- 2tbsp of honey
- 1tbsp white wine vinegar
- 0,5tsp chilli pepper
- 100ml chicken stock
- 1tbsp dry oregano
- 2tbsp olive oil
- Salt and pepper to taste
Preheat your oven to 240C.
Wash and peel (if needed) your baby potatoes and cut them into halves.
Chop the veggies into your desired size – I tried to make the carrots the same size as my potatoes and everything else was chopped into thick slices.
De-skin your chicken.
Prepare 100ml of chicken stock (stock cube, fresh or best of all make your own); then add to it: mustard, honey, wine vinegar, chilli pepper and crushed garlic plus a little bit of salt and pepper.
Heat the oil in a large heavy pan (I used my go to cast iron one). Toss in the onions and potatoes and fry them for 2-3 minutes; then add the carrots and courgettes. After a further 2-3 minutes, add all the remaining veggies – in my case peppers and Brussels sprouts. Fry them all for an additional 2-3 minutes.
Remove the veggies from the pan and place in a casserole dish, which will be suitable to go to the oven and will hold all the veggies plus the chicken.
Reheat your frying pan with some additional olive oil and start on the chicken. Please your chicken in the pan, add a generous amount of salt and pepper and fry on one side until lightly browned. Turn them over and add your earlier prepared “sauce” plus sprinkle all over with your oregano. Fry for a minute or two, and then transfer the chicken and all the sauce into the casserole dish.
Place in the oven and allow it to cook for 30 minutes.
After this time you will have one amazing dinner ready to be served.
Just in case you are wondering how on earth I’ve managed to take a 30min recipe and turn it into a 45min one, I will explain… The original recipe calls for the whole dinner to be cooked in one pan (who would have thought it given the title of the book) and I simply do not own a cast iron pan to take this volume of food in one go, so I started to prepare it using two separate dishes, then decided that was a rubbish idea and just used my biggest pot I owned. Unfortunately as my decision was so late in the game I had not warmed my new pot up like I had with my two smaller pots. Therefore as my food was going from the frying pan to the cold casserole dish I needed to add some extra time to allow everything to heat up again, hence the longer cooking time. Anyway as it turned out I was saved and it worked perfectly… the chicken was falling off the bone and my veggies had still kept their shape and where just right.